Dairy, Egg and Gluten free dinner ideas: Venison with crunchy thyme potatoes and garlicky herb sauce

dinner | January 30, 2016 | By

dairy free venison with crunchy potatoes and herb sauce

Finding it difficult to come up with new and interesting Dairy,Egg and Gluten free dinner ideas?  Venison has been a life-saver in our house with everyone allergic to beef and 2/3 of my children allergic to lamb as well.  It isn’t the cheapest, but it’s so yum and really tender if cooked right.  We generally have it once or twice a week and my eldest daughter who is wheat ok loves it cold on homemade crackers with hummus underneath which is great if we have leftovers…which is pretty much never haha.

Venison with Crunchy Thyme Potatoes and Herb garlic sauce
Pan seared venison with crunchy thyme roasted potatoes, oven roasted carrots and cherry tomatoes, asparagus and herb garlic sauce.
Write a review
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
855 calories
56 g
67 g
57 g
33 g
8 g
634 g
279 g
11 g
0 g
46 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 855
Calories from Fat 502
% Daily Value *
Total Fat 57g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 40g
Cholesterol 67mg
Sodium 279mg
Total Carbohydrates 56g
Dietary Fiber 7g
Sugars 11g
Protein 33g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. venison steaks, one per person (I use Silver Fern Farms)
  2. potato (not a waxy variety), one large per person
  3. cherry tomatoes, 6 per person
  4. asparagus, 8 spears per person
  5. large bunch spring carrots (or other carrots, cut smaller)
  6. small bunch fresh thyme
  7. selection fresh herbs for decoration (I used basil, chives and parsley)
For the dressing
  1. 1 clove garlic
  2. handful fresh Italian Parsley
  3. handful fresh Basil
  4. any other herbs you particularly like
  5. 1/4 cup olive oil
  6. 2 Tablespoons white wine vinegar
  7. sprinkle black pepper
  8. sea salt to taste
  1. Peel and cut the potatoes into chunks, about 2-3 cm squares. Place in a pot of cold salted water and boil until very tender and just starting to break down. Drain off the water, add 2 tablespoons cooking oil (I use Rice Bran or olive), sea salt and pepper. Chop the first measure of thyme and add this to the potato. Spread out flat on an oven tray and roast at 180 degrees Celsius until golden brown and very crispy. Toss the carrots and tomatoes in salt and olive oil and add these to the roasting dish 10 minutes before the end of the cooking time.
  2. Next make the dressing: Place all the ingredients in a food processor or stick blender and process until very green. This usually takes about 5 minutes.
  3. To cook the venison, get a frying pan very hot, add oil (If butter is ok in your house, I suggest you use this instead), sprinkle the steaks with cracked black pepper and sea salt and sear in the pan. Turn over so all sides have been seared. The meat should be rare by the time it's seared on all sides, we eat ours like this but you will need to put it in the oven for a few minutes if you want it cooked more than rare. Let the meat rest on the chopping board for 5 minutes once cooked. Boil the asparagus for 2 minutes in boiling salted water while the meat is resting.
  4. Place the cooked potato on the plates, with asparagus and roast carrots on top. Slice the meat thinly and put on the top. Scatter the tomatoes around and spoon the sauce around the food. Place the herbs on top to decorate.
  1. If you or your children are particularly aversive to spicy foods, I suggest you cut down or leave out the garlic.
Fun With Allergy Kids http://allergykids.co.nz/















  1. Leave a Reply

    sharon beauty prime
    February 1, 2016

    Thanks for the recipe. I’m trying to go on gluten free lately. Even bread is gluten free. This dish looks yummy!

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>